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–+ servings
Raw vegetable salad, Tuscan style

Tuscan Pinzimonio Vegetable Salad

Karen Tedesco
The vegetables are best when crunchy, fresh and cold.Before serving, you can immerse vegetables in a large bowl of ice water for 15 minutes. Drain and pat dry before arranging on a platter.
5 from 1 vote
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Prep Time 15 mins
Total Time 15 mins
Course Appetizers
Cuisine Italian
Servings 8 servings
Calories 46 kcal

Ingredients
 

  • 2 pounds assorted super-fresh vegetables carrots, red, yellow or orange bell peppers, baby zucchini, cucumber, snap peas, green beans, fennel or radishes
  • Ice
  • Best quality extra-virgin olive oil
  • Flaky salt such as Maldon or Diamond kosher
  • Black peppercorns in a pepper mill

Instructions
 

  • Wash, peel and trim vegetables as needed to make bite-sized pieces or matchsticks.
  • Chill the vegetables for an hour or so, then arrange them on a serving plate or large platter, or put them in wide glasses with a splash of ice water.
  • Set out small plates and allow each person to mix salt and fresh ground pepper in one, and some olive oil in another.
  • Dip the vegetables in oil, then in the salt mixture. Eat.

Nutrition

Serving: 1servingCalories: 46kcalCarbohydrates: 11gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 78mgPotassium: 363mgFiber: 3gSugar: 5gVitamin A: 18944IUVitamin C: 7mgCalcium: 37mgIron: 1mg